IN THE KITCHEN

Southland Times, Issue 19223, 19 April 1924, Page 15

IN THE KITCHEN

MAKING BROWN BREAD. Brown bread is made of wheaten meal instead of ordinary white flour. It also requires a little more yeast and a little more liquor than white bread, otherwise it is made in accordance with the following recipe :5 Jib flour, a dessertspoonful of salt, loz of yeast, one pint and arhalf of water, a small level dessertspoonful of sugar. Mix the salt with the flour and put them into your bowl, beat the sugar with the yeast until it has melted. Make the water just lukewarm, and add it to the yeast and sugar. Make a hole in the middle of the flour and pour in the liquid and knead it well into a stiff dough. Cover it with a cloth and put the bowl in a warm place near the stove, and leave it to rise for two hours. At the end of that time knead it again for eight minutes. Then form the dough into loaves, or half fill the tins with it. The tins should be made hot and then they will not need grease. Leave the loaves in a warm place for a-quarter of an hour. Then bake. The oven for bread should be hot when the loaves are put in, and then kept at a moderate heat. Loaves of ordinary size take about one and a-half hours. APPLES FOR HEALTH. Daily use should be made of apples in the interest of health. Apple Snow.—One of the daintiest and most easily-made sweets is apple snow, which is merely apples well stewed and sweetened and beaten to a frothy pulp with the addition of white of egg. One stiffly whisked white of egg is absorbed by each pound of apples, weighed before cooking. The apple snow can be piled up in individual glasses or placed in a large glass dish with decorations of halved crystallised cherries and blobs of whipped cream. Nursery Pudding.—A pleasant nursery pudding that is attractive and also nourishing is made of bread and apples. One pound of stale bread is soaked in a quart of milk and well beaten. Chop one pound of apples, and add to the beaten bread with three ounces of sugar, one egg, and a flavouring of nutmeg. The mixture is baked in a greased pie-dish, and can be served hot or cold. Apple Chutney.— Twelve large apples, three pints of best malt vinegar, one pound of onions, one pound of brown sugar, one pound Valencia raisins, six ounces of Balt, half a pound of mustard seed, quarter of a pound ground ginger, quarter of an ounce of cayenne. Wash and dry the mustard seed the previous day. Peel and core the apples, slice finely, and boil in the vinegar until tender. Mince the onions very finely, stone and cut the raisins into small nieces. Rub the boiled apples through a sieve, and, while still hot, add the other ingredients. Stir until almost cold. Put into small jars the next day, fastening down securely. Specially delicious with bacon or cold meat. Will keep a year. Apple Relish.—7lb of apples, 2ft> of seeded raisins, 1 pint of vinegar, 3Jlb of sugar, 2 oranges, 1 teaspoonful of powdered cloves, 2 teaspoonfuls of powdered cinnamon. Chop the raisins and put them into a porcelain-lined pan, add the apples, chopped and unpeeled, the juice and the chopped peel of the oranges, the sugar, vinegar and spices. Boil steadily for half an hour. This relish will keep in unsealed cans all winter. .

THE KNUCKLE OF VEAL. A knuckle of veal can be used to make a cheap and most delectable dinner. Usually it is regarded as only fit for the soup pot. Prepare it in this way. Select a knuckle having plenty of meat on it, even if this cost a trifle more. Place the knuckle just covered with cold water over the fire, adding a piece of bay leaf, a small onion, a sliced carrot, and a small piece of salt pork, diced. Simmer the meat with the vegetables for two hours. Then remove from the liquid and place on a hot dish. Make a drawn butter sauce of the liquid in which the meat was boiled, using two tablespoonfuls of flour and one of hotter. Season the same with a dash of salt and pepper, and a teaspoonful of chopped parsley, and serve in a gravy boat. RICE AND OLIVE CROQUETTES. Ingredients.—} cupful rice, J cupful boiling water, 14 cupfuls of milk, 1 beaten egg, J cupful olives, 1J cupful white sauce, J cupful fine breadcrumbs, 1 cupful grated cheese, seasoning. Method.—Place the boiling water in a double saucepan, add the rice, and cook until the water is absorbed. Then add the milk, and cook until the milk is absorbed. Add seasoning and the olives, chopped coarsely. Spread on a plate to, coot Shape into croquettes, dip in egg and crumbs, and fry a golden brown. Serve with white cheese sauce. MASHED POTATO OMELET. Ingredients.—l cupful mashed potato, J cupful of bacon cut in dice, 4 eggs, 2 tablespoonfuls of milk, 1 tabtespoonful chopped parsley, pepper and salt. Method.—Fry the bacon dice in a fryingpan, and meanwhile separate yolks and whites of eggs, and add the well-beaten yolks to the mashed potatoes, milk, and seasoning. Beat the whites of egg stiffly, and fold into the mixture. Skim the cooked bacon from its fat, and pour the omelet mixture into the pan. Sprinkle the top with the cooked bacon and chopped parsley. Cook slowly until the omelet is a golden brown underneath, then place for a few minutes in a moderate oven to cook the top. Fold over in half and serve at once on a hot dish. THE BEST VINEGAR. “CORNWELL’S” YOURS BY RIGHT. You have a right to insist on getting “Cornwell's” Vinegar when you ask for it —if you want the best. Cornwefl’s Pure Malt Vinegar is naturally malted from the finest, purest selected grain, and not bolstered by acids. Moreover, it is thoroughly matured before bottling. The flavour is mild and the taste delicate. You will recognise “Cornwell’s” immediately by its attractive bottle and distinctive label—(Advt).